This recipe comes from Roger Hayot of the Authentic Cafe in Los Angeles. Its a easy to prepare breakfast perfect for a winter day. However, don't (as I did) expect a devilishly sweet treat (the mascarpone, chocolate, cinnamon, and almonds just add a hint of flavor). Its more of a homey type of dish.

Bring the water, milk, sugar, and salt to a boil in a medium sized saucepan over medium heat. Reduce the heat to low and add the cornmeal in a thin stream, stirring constantly with a wooden spoon. Cook the cornmeal, pressing out any lumps with the spoon and stirring constantly, until it thickens and all grains seem slightly thick and swollen (10 minutes). Taste the polenta, it should be soft, not gritty. The polenta should be stiff, but not thick. You should be able to serve it with a ladle.Ladle the polenta into 4 bowls or soup plates. Use a spoon to make a small, 1/2 inch deep depression in the center of each portion. Drop 1 1/2 teaspoons of mascarpone into each depression, then sprinkle with chocolate. In a small bowl, combine cinnamon and almonds. Sprinkle the mixture over the polenta. Place a cinnamon stick in each portion, so that guests can use it to swirl the mascarpone.